French Fridays with Dorie: Pumpkin-Gorgonzola Flans

This French Fridays with Dorie recipe isn’t a dessert flan with caramel, but a savory custard with blue cheese and walnuts. The pumpkin flan base comes together in snap thanks to canned pumpkin and the food processor. I think I was a little aggressive with the whizzing up…my flans looked like I had some tiny air bubbles trapped below the surface. No matter, they still tasted great, and baking them in a water bath ensured a creamy, soft texture. I know I usually think of pie when I think of pumpkin, but really, it’s just squash and goes wonderfully with cheese and nuts. Add a spinach salad, a piece of baguette and maybe a glass of wine, and you have dinner!

Okay, okay, okay…I will make it despite my reservations of blue cheese and pumpkin being in the marrying sort of way…they just don’t sound like they belong together. I’m trusting you on this…you and that photo that does look very nice.

Im so happy to here another good review on these flans..It’s been about 50 50 today…Im excited to see if I like it! I made the PG and let me tell you it’s cheesy and so so good! I love this new cookbook, don’t you! Im using my new Dutch oven like craZy!!
Your flans look perfect!